Wheat Berry Pudding

The wheat berries must be soaked overnight, then boiled until tender.

The ratio of wheat to water is generally 1:3, so if I’m making 1 cup of wheat berries then I’ll add 3 cups of water. However, I strongly recommend that you keep checking on your wheat berries every 10-15 minutes in case you need to add a little bit of more boiling water. You will also need to give the wheat berries a stir every now and then, as they’re known for liking to stick to the bottom of the pot!

Ingredients:

• – 3 cups water –
• 1 cup wheat berries
• – Two sticks of cinnamon
• – Three stars with anise
• – ½ teaspoon of cinnamon powder
• One tsp ground anise.
• – One teaspoon of fennel powder
• – A quarter cup sugar, or to taste
• – One cup chopped dried fruit

Technique:-

1. Leave the wheat berries in the water overnight, then rinse them with cold water until the water runs clean.
2. – Bring the whole spices and water to a boil in a pot. After the wheat berries have partially cooked, add the ground spices and dried fruit, and continue cooking for a further 15 to 20 minutes, or until the wheat is soft and fully cooked.
3. – Typically, the entire cooking process takes thirty to forty-five minutes.
4. – Nuts: walnuts, almonds, pine nuts, pistachios; – Pomegranate seeds; – Desiccated or shredded coconut

– Fennel candy and candied chickpeas.

Enjoy!

Beef Stroganoff Casserole

Warm up the oven.

Preheat your oven to 350°F (175°C) before beginning the process. When you assemble the casserole, you want the oven to be ready to bake. Next, take out a 9 by 13-inch (23 by 33 cm) baking dish and reserve it.

The ingredients for this casserole dish measure 8 ounces,

• one pound of ground beef,
• one chopped medium onion,
• two minced cloves of garlic,
• one cup of low-sodium beef broth,
• one cup of sour cream, and one and a half ounces of condensed cream of mushroom soup.
• Two cups of shredded mozzarella cheese,one can,
• one tablespoon of Worcestershire sauce, and two tablespoons of fresh parsley

Guidelines

• Set the oven temperature to 350°F (175°C).
• As directed on the package, cook the egg noodles until they are al dente. After draining, set the noodles aside.
• Cook the chopped onion in the skillet for about five minutes, or until it becomes tender. Add the minced garlic, salt, and black pepper, and sauté until fragrant, about 1 more minute.
• Add the Worcestershire sauce, sour cream, condensed cream of mushroom soup, and beef broth and stir. Stirring regularly, simmer the mixture for approximately 10 minutes or until it thickens somewhat
• In a large mixing dish or pan, combine the cooked egg noodles with the beef mixture, making sure the noodles are fully covered with the sauce.
• Arrange half of the noodle and beef mixture in a 9 x 13-inch (23 x 33 cm) baking dish. Over the layer, scatter 1 cup of shredded cheese. Evenly distribute the leftover noodle and meat mixture on top. Over the top layer, scatter the remaining 1 cup of shredded cheese.
• The casserole should be baked for 25 to 30 minutes in a preheated oven, or until the cheese is bubbling and melted.

Enjoy!

Seafood Mac and Cheese

Ingredients for seafood Mac and cheese:

1. freshly ground black pepper and kosher salt
2. Two tsp olive oil
3. two minced garlic cloves
4. One medium yellow onion, finely chopped
5. One pound of lump or blue crabmeat, diced and sifted for shells
6. Half a cup of dry sherry
7. Twice as much unsalted butter
8. One tablespoon of flour for all purposes
9. One pint of thick cream
10. one cup of milk
11. One tablespoon of freshly chopped parsley, with more for sprinkling
12. One tablespoon of freshly chopped tarragon
13. One tablespoon of freshly chopped thyme
14. two tsp finely ground mustard 
15. One tsp of smoky paprika
16. Four ounces of shredded Gruyere (about a cup)
17. About 1 cup or 4 ounces of shredded Parmesan cheese
18. 12 ounces of extra-sharp, shredded yellow cheddar (about 3 cups)
19. One pound of macaroni elbow
20. Four ounces of cream cheese

Directions for seafood  Mac and cheese :

• Start the oven at 375 degrees Fahrenheit.
• Add one tablespoon of olive oil to a big saucepan of boiling salted water.
• In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the onion and garlic, and simmer for about 5 minutes, stirring now and again, until they begin to soften. Add the crab and simmer, stirring periodically, for 3 to 5 minutes, or until the crab begins to brown. Pour the skillet’s contents into a basin and put it aside.
• Sherry is used to deglaze the skillet, and it is reduced for roughly five minutes. Melt the butter, then stir in the flour and cook, stirring, until no clumps remain. Add the milk, heavy cream, paprika, tarragon, thyme, mustard, and parsley. Then, whisk in the Gruyere, Parmesan, and eight ounces of cheddar cheese. After bringing to a simmer, reduce the heat, and cook for ten minutes on low. Add pepper and salt for seasoning.
• As you wait, add the noodles to the boiling water and cook them as directed on the package. After setting aside 1 cup of pasta water, drain the noodles and add them back to the saucepan (I prefer to leave a small amount of pasta water in the pot after draining). Mix thoroughly after adding the cream cheese, crab, and cheese sauce. (If the mixture is too thick, stir in 1/4 cup of pasta water at a time.) If necessary, add extra salt and pepper for seasoning.
• Transfer the blend into a 9-by-13-inch baking pan. Evenly distribute the final 4 ounces of cheddar cheese on top. Bake for 10 to 15 minutes, or until the cheese is nicely golden. (Take caution—the cheese in the oven can burst.) Before serving, allow it to rest for 15 to 20 minutes. Add a little parsley on top.

Note from the Cook

Prepare the seafood mac and cheese in advance, store it, and then reheat it for 15 to 20 minutes at 200 degrees Fahrenheit.

Say Goodbye to Bed Bugs: Clean Your Mattress with Alcohol

Are you sick of your mattress being infested by those annoying bed bugs? Did you realize that alcohol has healing properties? Alcohol not only has antiseptic qualities, but it may also be used to clean your mattress and get rid of those pesky insects.

Introducing the Dust Mite

One of the most frequent insects to be discovered hiding in mattresses is the dust mite. These nearly undetectable organisms flourish on dead skin and dandruff, which makes your mattress their ideal hiding place. But worry not—you may wave farewell to these unwelcome visitors with the aid of wine.

Step 1:

• Assemble Your Materials
• Make sure you have the following materials on hand before we start:
• Alcohol isopropyl (at least 70 percent)
• Spritz container
• sanitized sponge or cloth
• Attachment for a vacuum cleaner to clean upholstery

Step 2:

Get the alcohol solution ready.

To achieve optimal effectiveness, fill the spray bottle with isopropyl alcohol, making sure the concentration is at least 70%.

Step 3: Give Your Mattress a Vacuum

To completely vacuum your mattress, use your vacuum’s upholstery attachment. Bed bugs and dust mites like to hide in the seams, edges, and corners, so pay special attention to these areas.

Step 4: Apply Alcohol Solution Spray

Now evenly mist your mattress’ whole surface with the alcohol solution. Remember to cover the sides, bottom, and top. Bed bugs, dust mites, and their eggs will all be killed by the alcohol’s magical effects.

Step 5: Allow it to Air Dry

Here, patience is crucial. Before moving on to the following step, let the alcohol entirely dry. It can require many hours to complete, but the wait will be worthwhile.

Step 6: Reapply vacuum

Vacuum your mattress once more to get rid of any leftover material or dead insects once the alcohol has dried. This will guarantee that your mattress is completely clean.

Step 7: Guard Your Mattress

Consider utilizing a professionally made mattress protector or encasement to stop infestations in the future. These coverings serve as a barrier that keeps dust mites and bed bugs out of your mattress.

And that’s it! You may use alcohol to efficiently rid your mattress of bed bugs and other insects by following these easy instructions. Do not forget to carry out this procedure on a regular basis to keep your sleeping space tidy and bug-free.

 

Now that your mattress is rid of those unwanted bed bugs, you can sleep soundly!

How Should Sweet Potatoes Be Roasted in an Air Fryer?

For these sweet potatoes, a small amount of seasoning goes a long way. To keep things easy, I usually throw the cubes in a mixture of salt, pepper, garlic powder, avocado or olive oil. Make sure to thoroughly mix in the oil and seasoning to coat all of the sweet potatoes.

Now let’s discuss heating up the air fryer. These turn out great any way; I’ve prepared them with and without preheating. It takes an extra few minutes to produce the ideal roasted sweet potatoes when not preheating. Put the sweet potatoes in the air fryer basket in a single layer

To cook in the oven, preheat it to 425°F and cook for around half an hour. To ensure consistent cooking, toss the sweet potatoes every ten to fifteen minutes.

Avoid packing the air fryer too full. Cook in groups.

You can roast them without boiling them beforehand. Hooray!

Serve immediately, as they become softer as they chill.

• powdered onion
• powdered cumin
• For a hotter variation, use paprika or red chili powder.
• For curry-roasted sweet potatoes, use curry powder.
• Alternatively, include staples like cumin, turmeric, and my own Garam Masala.
• Oh, and at the very end, you may mix in some Trader Joe’s Chili Lime Seasoning. Excellent!Add these flavors to make them sweeter.

To cook in the oven, preheat it to 425°F and cook for around half an hour. To ensure consistent cooking, toss the sweet potatoes every ten to fifteen minutes.

• Avoid packing the air fryer too full. Cook in groups.
• You can roast them without boiling them beforehand. Hooray!
• Serve immediately, as they become softer as they chill.
• Maple syrup and brown sugar
• For a Christmas variant, add honey and cinnamon.

I hope you like these simple roasted sweet potatoes made in an air fryer. They go well as an accompaniment to any meal.

One Pan Chicken and Potatoes

This tasty family supper of chicken and potatoes is simple to prepare and will delight all ages. Ease of use, juicy, and delicious!

This one-pan chicken and potatoes dish is a terrific go-to for an easy family dinner because it’s quick to prepare. Roasted chicken drumsticks and thighs with seasoning are paired with potatoes and are quite simple to prepare. The chicken turns out juicy and is really easy to clean up!

INGREDIENTS TO MAKE THE RECIPE:

Chicken: I’m using a mixture of bone-in chicken thighs and drumsticks which make the dish really flavorful and juicy. You can use chicken breast, but the oven time should be reduced and you may need to cut the potatoes smaller to cook quicker.

Potatoes: You can use any types of potatoes with this dish. I love throwing in baby potatoes and cutting them in half or quarter to cook evenly.

Sauce: The sauce is made up of olive oil, lemon juice, 7 Spice, paprika, salt and pepper. Whisk them well together until emulsified. You can switch out the spices if you’d like.

HOW TO MAKE CHICKEN AND POTATOES IN ONE PAN

• Put the chicken and the potatoes in a baking dish that is big enough for both of them. Pour the sauce over the top.
• To the baking dish, add the chopped potatoes.
• Using your hands, thoroughly combine all the ingredients until they are thoroughly covered in sauce. Once the potatoes are soft and the chicken is well cooked, bake.

TIPS FOR MAKING THE RECIPE

• Before adding the chicken and potatoes to the meal, pat them dry. Eliminating surplus moisture will assist in making things crisp during roasting instead of steaming.
• On chicken thighs, apply skin. In addition to crisping up, the skin will keep the flesh from drying out. My children are ardent admirers!
• Coat the chicken and potatoes with the sauce using your hands. This will guarantee that everything has a thick layer of taste coating it. The sauce’s oil will also contribute to the crispy edges.
• Before serving, give the chicken at least five minutes to rest. When meats are rested before to serving, the juices re-distribute, making every bite more succulent, delicious, and juicy.

 

Mississippi Chicken

With just four ingredients, you can easily prepare juicy, acidic shredded chicken for Mississippi chicken, which tastes great on its own or served over rice or mashed potatoes. If you’d rather, you may prepare this in a slow cooker.

Ingredients for Mississippi Chicken

• Two pounds of deboned and skinless chicken breasts
• One package (one ounce) of dry ranch dressing mix (like Hidden Valley Ranch)
• One cup of pepperoncini peppers, cut and drained
• 1/4 cup of pepperoni pepper juice from a jar
• Four tablespoons of sliced unsalted butter
• half a cup of water

Compile the ingredients for Mississippi Chicken

•  Turn the oven on to 350 degrees Fahrenheit (175 degrees Celsius). Put the chicken in the bottom of a medium Dutch oven after coating it with ranch seasoning mix.
• Stir in 1/4 cup of the pepper juice that was set aside, the pepperoncini peppers, and 1/2 cup of water. 
• Cover with sliced butter. Place a tight-fitting lid on top and bake in the preheated oven for one hour to one hour and fifteen minutes, or until the chicken is fork-tender.
• When placed in the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius).
• Let stand 5 minutes. Shred chicken using two forks.

Slow Cooker Version: 

Put the chicken in the bottom of a 6-quart slow cooker and season it with ranch seasoning mix. Stir in 1/4 cup of the pepper juice that was set aside, the pepperoncini peppers, and 1/2 cup of water. Cover with butter. Cook, covered, on LOW for 6 hours or HIGH for 4 hours, or until chicken is fork-tender. When placed in the center, an instant-read thermometer should read 165 degrees Fahrenheit (74 degrees Celsius). Give it five minutes. Using two forks, shred the chicken

Easy Funeral Potatoes

This recipe for creamy, cheesy funeral potatoes is simple to prepare. You can add anything to this casserole to make it more interesting. For the topping, you can use cornflakes, tortilla chips, or even potato chips. I like to use potato chips with onion sour cream on them.

How Do Funeral Potatoes Appears?

Midwestern funeral potatoes consist of cheese, canned cream soup, and hash browns or cubed potatoes. The dish gets its name from its customary spot on the post-funeral meal table. It has a crispy cracker or potato chip topping. It’s also customary during potlucks, picnics, and other social events.

How to Make Funeral Potatoes

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make funeral potatoes:

1. Combine the soup, sour cream, cheese, and onion flakes in a bowl.
2. Stir in the hash browns, then transfer the dish to a prepared baking dish.
3. Top with potato chips and bake until the cheese is melted and the top is crisp.

Ingredients for Easy Funeral Potatoes:

• (10.5 ounce) cans cream of chicken soup
• One pint of sour cream
• 1/4 cup of finely grated cheddar cheese
• Half a cup of dehydrated onion chips
• One thirty-oz container of thawed frozen shredded hash browns
• one cup of potato chips, crushed

WHITE FISH TYPES FOR AIR FRYING

There are numerous options available for air-frying white fish. Cod, halibut, haddock, sea bass, premium tilapia, and even sole are all suitable. Because the thickness of each variety of white fish varies, you will need to modify the cooking times according to the fish you select. Check the fish and use our standard air fry time. Make a hole in the filet’s middle with a fork. It’s cooked if it flakes readily. Alternatively, you can cook it to your own taste.

Ingredients for AIR FRYER WHITE FISH WITH GARLIC AND LEMON PEPPER

• white fish, divided into 2 filets–6 oz each.
• Five milliliters (2.5 tsp) of garlic powder
• 1/2 tsp (2.5 ml) of seasoning with lemon pepper
• Half a teaspoon (2.5 ml) onion powder,
• sea salt or kosher salt optional,
• freshly cracked black pepper to taste,
• and freshly chopped parsley and lemon wedges to taste

Directions for AIR FRYER WHITE FISH WITH GARLIC AND LEMON PEPPER

1. After washing, pat the fish filets dry. Apply an olive oil spray or coat, then season with salt, pepper, garlic powder, lemon pepper, and/or onion powder. Do the same on the other side.
2. Place a perforated parchment paper or silicone liner inside the air fryer’s base. Spray the lining very lightly. To ensure that the fish does not stick, adequately oil spray the base of the air fryer basket if you are not using a liner.
3. Position the fish over the liner. Place some lemon slices next the fish.
4. Fish should be able to be flaked with a fork after 6 to 12 minutes of air fry time at 360°F/182°C. The timing will vary depending on the thickness, temperature, and personal preference of the filets
5. Serve heated with the toasted lemon wedges and garnish with chopped parsley. If necessary, add more seasonings or salt and pepper.

 

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Easy Air Fryer Baked Potatoes

This air fryer baked potato recipe makes tender, delicious baked potatoes with crispy, flavorful skin. Finish them with a dollop of sour cream, if you’d like.

These Air Fryer Roasted Potatoes are fluffy from the inside, and crispy and golden on the outside. They’re so quick and easy to make, and use a fraction of the oil that you’d normally use!

 

Ingredients for Easy Air Fryer Baked Potatoes

• four big, cleaned baking potatoes
• Two tsp olive oil
• To taste, add kosher salt and freshly ground black pepper.
• 1/4 tsp powdered garlic, or to taste
• ½ tsp dried parsley, or according your preference
• four tsp of butter

Directions for Easy Air Fryer Baked Potatoes:

Step 1: Compile every component. Set an air fryer to 400 degrees Fahrenheit, or 200 degrees Celsius

Step 2: After applying olive oil, salt, pepper, garlic powder, and parsley to the potatoes, let them cool. Put the potatoes in the basket of the air fryer.

Step 3: Depending on the size of the potatoes, cook in the preheated air fryer for 40 to 50 minutes, or until they are tender.

Step 4: Cut potatoes into lengths. Using your hands, pinch each potato on both sides, pushing them open until the fluffy insides begin to emerge. Put a single spoonful of butter inside every potato.

Tender and Juicy Air Fryer Chicken

Tender and Juicy Air Fryer Chicken is golden crispy outside and moist and delicate on the inside. This is bursting with flavor and so good!

This is such a healthy way to cook chicken or any other dish for that matter. It uses the same method as a convection oven but this way you don’t have to heat the whole oven for just a few chicken breasts

Sometimes chicken can be picky and difficult to consistently get juicy and tender. Much of the guesswork is eliminated when you use the air fryer approach. To make sure the chicken is done and not overdone, all you have to do is take its temperature.Because this is so adaptable, feel free to experiment and have fun.

Ingredients for Tender and Juicy Air Fryer Chicken:

• 2 boneless skinless chicken breasts
• ▢1 Tablespoons olive oil
• ▢1 Tablespoon Italian seasoning
• ▢1 teaspoon garlic powder
• ▢1/2 teaspoon paprika
• ▢salt and pepper
• ▢optional: brussels sprouts

Directions for Tender and Juicy Air Fryer Chicken

• Put the chicken inside the basket of the air fryer. Drizzle the chicken with olive oil.
• Combine the Italian seasoning, paprika, garlic powder, and salt and pepper in a small bowl. Give the chicken a rub on all sides.
• Cook for nine minutes at 360 degrees in the air fryer. After opening the air fryer, turn the chicken over. If using, add Brussels sprouts at this time. Cook for a another nine minutes, or until 165 degrees are reached internally.

Ready to Serve!

Enjoy with family and friends!

Homemade Mexican Chorizo Recipe

We’re making homemade Mexican Chorizo in the Chili Pepper Madness kitchen, my friends, and it is fantastic! If you’ve never made homemade chorizo, it’s time to start because I think you’re going to love this recipe.

How To Cook Chorizo

Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add chorizo and cook, breaking apart with a wooden spoon, for 8-10 minutes or until cooked through.

Ingredients for Homemade Mexican Chorizo:

• The finest meat is 1.5 pounds, but you can also use ground beef .
• Two tsp of paprika
• One tablespoon of cayenne
• One spoonful of powdered anchovies
• One tablespoon powdered guajillo
• One spoonful of powdered garlic
• One teaspoon of cumin
• One teaspoon of oregano
• One tsp of coriander
• Half a teaspoon of cinnamon from Mexico
• half a teaspoon of ground clove
• Two tsp red wine vinegar
• To taste, add salt and pepper
• To a large mixing bowl, add the ground meat (or other ground beef).

Directions for Mexican Chorizo:

• Stir in vinegar and all of the ingredients. The ingredients should be thoroughly mixed by hand into the meat.Store until needed, then cook right away.
• The nutritional data will change according on the type of meat or another—used.
• To make the chorizo more like to some of the grocery store brands, such as pate-like, you can process it in a food processor.

How to Prepare Chorizo.

• In a big pan, heat up 1 tablespoon of vegetable oil to medium heat. Add the chorizo and cook for 8 to 10 minutes, breaking it up with a wooden spoon, or until it’s cooked through.

Ready to Serve!

Cajun Shrimp with Bell Peppers & Corn

 

This shrimp skillet meal will become your new weeknight mainstay if you’re trying to have dinner on the table in less than thirty minutes. The key ingredient in this shrimp recipe is Cajun seasoning, which gives the whole thing a robust, smokey flavor. Use the jar you already have or create this simple, homemade Cajun spice for endless uses. We chose bell peppers, onions, and corn as our vegetables, but any stir-fry vegetable will work in this recipe.

Make sure the shrimp are cooked in a single layer. Overcrowding the skillet increases the chance of overcooking and steaming, which results in sad, rubbery shrimp. Although cooking in batches can be inconvenient, shrimp cooks rapidly.It takes about two to three minutes on each side to turn pink. In summary, it’s very worthwhile and not too difficult.

Finished it? Please share your experience in the comment box below!

Ingredients for Cajun Shrimp with Bell Peppers & Corn

• 2 tbsp. extra-virgin olive oil, divided
• 1/2 onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 bell peppers, chopped
• 2/3 c. corn (frozen and defrosted or canned)
• 1 1/2 lb. shrimp, peeled and deveined
• 2 tsp. Cajun seasoning
• Kosher salt
• Freshly ground black pepper
• 1 tbsp. lemon juice
• 1 tbsp. freshly chopped parsley

Directions for Cajun Shrimp with Bell Peppers & Corn:

First step:

One tablespoon of olive oil should be heated over medium heat in a big skillet. Add onion and bell peppers, and cook for about 5 minutes, or until soft. Add the corn and garlic, and saute for an additional minute. Place the veggies in a bowl.

Step 2:

To the pan, add the final tablespoon of oil. Season with salt, pepper, and Cajun seasoning after adding the shrimp in a single layer. Cook for one to two minutes on each side, or until pink.

Step 3:

After adding the veggies and lemon juice, toss everything together. Sprinkle some parsley on top before serving.

 

Reuben Egg Rolls

We wanted to take the tastes of the traditional Reuben sandwich and make them into a crunchy, bite-sized app since we can’t get enough of them. Although it may seem scary, frying egg rolls is totally worthwhile in this case. The high heat keeps everything from blowing up in the middle and keeps the wrapper crispy. We’ve tested them in the oven, so believe us when we say the results are much messier and regrettably mushy.

Ingredients for Ruben egg roll:

• Add extra for serving. 4 ounces of softened cream cheese,
• 3 tablespoons of Russian dressing
• 1 tablespoon cooked horseradish
• 1 1/2 cups of shredded Swiss cheese and 3/4 pound of minced corned beef slices
• 1/2 cup drained sauerkraut
• 2 tablespoons of just chopped chives
• 16 wrappers for egg rolls
• For frying, use vegetable oil

Directions for Ruben egg roll:

Step one:

Combine the cream cheese, horseradish, and Russian dressing in a medium-sized bowl. Stir in Swiss cheese, sauerkraut, corned meat, and chives.

Step two:

Place a diamond-shaped egg roll wrapper in front of you, then fill it with a maximum of two teaspoons of the reuben mixture. Gently roll up the sides and bottom of the piece, sealing the seam with a few drops of water. Proceed with the leftover filling and wrappers.

Step Three:

Working in batches, place the egg rolls to a large deep-sided pan set over medium heat with 1 inch of oil heated until it begins to bubble.

Step four:

Fry the rolls for 1 minute on each side, or until golden. Transfer to a platter lined with paper towels and allow to cool slightly. Continue with the remaining egg rolls.

Serve warm, with Russian dressing for dipping.

Enjoy!